FLAVORING
1/2 cup Sambal Oeleck1/4 cup satay shrimp sauce ( or I use a mixture of Lingayen sauteed shrimp fry and spicy chile paste--photos below)
1/3 to 1/2 cup water
2 heaping tablespoons smooth peanut butter
---heat in pan stirring until boiled for 2 or 3 minutes.
1/4 teaspoon salt (Optional)
BROTH
1 - liter pho broth in soup pot
add 1 and 1/2 cups water with enough beef bullion cube for 3 cups.
bring to boil and add the ingredients from pan. let simmer for 15 mins
1 tablespoon crushed peanuts
1/2 cup grated carrots
1/2 cup chopped chives or green onion
1/3 thinly sliced onion
about 350 grams thinly sliced roast beef (more or less to taste)
about 1 cup bean sprouts
fill each soup bowl with 1/4 of the hot broth and serve with lemon slice on the side.
add Sambal Oeleck to individual servings to taste.
add 1 and 1/2 cups water with enough beef bullion cube for 3 cups.
bring to boil and add the ingredients from pan. let simmer for 15 mins
GARNISHES AND SERVING DIRECTIONS
4 servings fine rice noodles (immerse in boiling water until soft, usually about 30 seconds. then place in 4 soup bowls and add to each 1/4 of the following ingredients).1 tablespoon crushed peanuts
1/2 cup grated carrots
1/2 cup chopped chives or green onion
1/3 thinly sliced onion
about 350 grams thinly sliced roast beef (more or less to taste)
about 1 cup bean sprouts
fill each soup bowl with 1/4 of the hot broth and serve with lemon slice on the side.
add Sambal Oeleck to individual servings to taste.
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